Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
857
Calories
25g
Protein
21g
Fat
136g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup Margarine or butter softened
- 1 cup Firmly packed brown sugar
- 3/4 cup Granulated sugar
- 2 Eggs
- 1 tbsp Vanilla
- 1 3/4 cup All-purpose flour
- 1 tbsp Baking soda
- 1/2 tbsp Baking powder
- 1/2 tbsp Salt (opt)
- 2 cup QUAKER Oats (quick or old-fashioned, uncooked)
- 2 cup QUAKER 100% Natural Flavor any flavor
- Whole blanched almonds
- =
Directions
1
Heat oven to 375°F.
2
Beat margarine and sugars in large bowl until fluffy.
3
Blend in eggs and vanilla.
4
Combine flour, baking soda, baking powder and salt; add to margarine mixture and mix well.
5
Stir in oats and cereal.
6
Drop by rounded teaspoonfuls, 2" apart, onto ungreased cookie sheet.
7
Press 1 almond onto each cookie.
8
Bake 8-10 minutes or until golden brown.
9
Cool 2 minutes on cookie sheet; remove to wire rack.
10
Cool completely. Store tightly covered.
11
Makes 6 dozen cookies.
Recipe sourced from
fandom